Who doesn’t love Fall? It’s that time you can bust our your warm sweaters, leggings and boots and spend your weekends whipping up everything-pumpkin/apple related. Eek!
I kicked off my Fall baking this past weekend after a trip to a local apple orchard, Epelgaarden. I don’t want to toot my own horn or anything, but these muffins are pretty damn amazing. 🙂
1/2 c. Pecans, finely chopped
1/4 c. Dark Brown Sugar
1 tsp Ground Cinnamon
2 c. All-Purpose Flour
1 c. Sugar
1 tsp Salt
10 tbsp Butter, softened
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 c. Sour Cream
1 tsp Vanilla
1 c. Apples, peeled and chopped
1 c. Powdered Sugar
3 tbsp Milk
1/2 tsp Vanilla
- Preheat Oven to 350 degrees. Line muffin tin with paper liners.
- In a medium bowl, combine pecans, brown sugar and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar and salt. Cut 8 tbsp butter into 1/2 inch pieces and sprinkle evenly in mixture. Use a pastry blender to cut the butter into the flour mixture. Remove 1 cup of the flour mixture and stir into brown sugar mixture. Set aside. Stir baking powder and baking soda into to remaining flour mixture.
- In a liquid measuring cup, whisk together sour cream, egg and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 c. of brown sugar mixture to flour mixture and stir until distributed evenly. Fold apples into batter. Melt the remaining butter and stir into remaining brown sugar/streusel mixture until it resembles a crumble.
- Divide batter evenly among the 12 muffin cups and sprinkle streusel on the top of each. Bake for 22-24 minutes or until tooth pick inserted into center of muffin comes out clean. Cool in pan for 10 minutes and then cool completely on a wire rack.
- For glaze, whisk the powdered sugar, milk and vanilla together. Drizzle over muffins.
- Store in a sealed container.